Wednesday, August 7, 2013

Grilled Lime Coconut Chicken with Coconut Rice

I got a text message a couple of weeks ago telling me to "Run to the store and buy these ingredients so I could make this recipe," from Mels Kitchen Cafe. Well, I finally got around to making this wonderful dish and I should have listened sooner! It was so good! Paired with the coconut rice, this is the perfect meal for tonight's dinner!

Ingredients

Chicken and Marinade Sauce:

3 tablespoons olive oil

Zest and juice of one lime

1 teaspoon cumin

1 1/2 teaspoons ground coriander

2 Tablespoons gluten free soy sauce (regular is fine)

1 1/2 teaspoons salt

2 tablespoons sugar

2 teaspoons curry powder

1/2 cup canned coconut milk

Pinch cayenne pepper

2 pounds boneless skinless chicken breast

1/4 cup chopped fresh cilantro

Fresh limes cut into wedges

Coconut Rice :

1 cup jasmine rice

1 cup canned coconut milk

1 cup water

1/2 teaspoon salt

Directions

In a medium bowl, whisk together oil, zest and juice of lime, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziplock bag and pour the marinade over the chicken. Place in the refrigerator and let marinate for 2-8 hours.

For the coconut rice, bring the rice, coconut milk, water and salt to boil in a medium sauce pan. Cover, reduce heat to low and simmer for 15 minutes or until the liquid is almost evaporated. Remove from heat, and let stand 10 minutes before fluffing with a fork and serving.

Preheat a charcoal or gas grill and place chicken on cooking for 6 minutes on each side (actual time will depend on thickness of the chicken). While the chicken is cooking, pour the marinade into a medium sauce pan and bring to a boil. Boil for 10 minutes, stirring occasionally.

Place the grilled chicken on serving platter and drizzle with sauce. Sprinkle fresh cilantro on top and serve with lime wedges and coconut rice. Enjoy - Alex

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